Edible Insects As Innovative Foods: Nutritional and Functional Assessments
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Accepted Manuscript Edible insects as innovative foods: Nutritional and functional assessments Seema Patel, Hafiz Ansar Rasul Suleria, Abdur Rauf PII: S0924-2244(17)30432-6 DOI: https://doi.org/10.1016/j.tifs.2019.02.033 Reference: TIFS 2439 To appear in: Trends in Food Science & Technology Received Date: 4 July 2017 Revised Date: 14 April 2018 Accepted Date: 6 February 2019 Please cite this article as: Patel, S., Rasul Suleria, H.A., Rauf, A., Edible insects as innovative foods: Nutritional and functional assessments, Trends in Food Science & Technology, https://doi.org/10.1016/ j.tifs.2019.02.033. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. 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ACCEPTED MANUSCRIPT MANUSCRIPT ACCEPTED ACCEPTED MANUSCRIPT 1 Edible insects as innovative foods: Nutritional and functional assessments 2 3 4 5 6 7 1* 2 3 8 Seema Patel , Hafiz Ansar Rasul Suleria , Abdur Rauf 9 10 1Bioinformatics and Medical Informatics Research Center, San Diego State University, 92182, San Diego, CA, USA 11 2UQ School of Medicine, University of Queensland, Brisbane, QLD 4072, Australia 12 3Department of Chemistry, University of Swabi, Anbar-23561, Khyber Pakhtunkhwa, Pakistan 13 14 15 16 17 18 19 20 21 22 Short running title: Edible insects as dietary components 23 24 Key words: Edible insects; Sustainable food; Protein; Allergen; Cultural taboo 25 26 27 28 29 30 MANUSCRIPT 31 32 33 34 35 36 *Corresponding author and address for correspondence: 37 38 39 Dr. Seema Patel 40 Bioinformatics and Medical Informatics Research Center 41 San Diego State University 42 5500 Campanile Dr San Diego, CA 92182 43 Email: [email protected] 44 45 Dr. Abdur Rauf 46 Department of Chemistry University of Swabi, 47 KPK, Pakistan 48 E-mail:[email protected] 49 ACCEPTED 50 51 52 53 1 ACCEPTED MANUSCRIPT 54 Abstract 55 In the face of rising population, food insecurity is emerging as a global challenge. Nutritious sources of food 56 are frantically being searched for. Underutilized food candidates are being assessed for feeding the global 57 population. In this regard, Arthropods, the largest phylum fits the bill, and holds tremendous promise, without 58 harming the environment. Loaded in proteins, fat and minerals, the “edible insects” can alleviate hunger and 59 malnutrition. In fact, in every country, entomophagy is practiced, though mostly among the low-income groups. 60 However, few hiccups lie in the path of their popularization. Their allergenic tissues and pathogen-carrying traits 61 impose threats to human health. Further, the aversion of the Western world towards the insects as a food article 62 impedes their recognition as food. While some crustaceans as shrimp, lobsters, crabs, and krill are gourmet food 63 articles, with high demand, the logicality of neglecting insects as likely food commodities appear to be a 64 psychological perception. Researchers and global regulatory bodies are encouraging further investigations and 65 inclusion of the edible-grade insects to diet. As this movement is at the early stages and given due impetus, it can 66 play significant role in quenching world hunger and reducing the usage of lethal pesticides, this review has been 67 woven around the objective of ‘insects as human food’. 68 MANUSCRIPT 69 70 71 72 73 74 75 76 ACCEPTED 2 ACCEPTED MANUSCRIPT 77 Introduction 78 As world population surges ahead, food security becomes a gigantic challenge. Hunger and malnutrition is a 79 perpetual problem of poverty-stricken regions. As nutritional deficiency is the root cause of numerous other 80 pathologies, ensuring adequate nourishment for all, is an urgent need. In this regard, arthropods especially edible 81 insects as a protein source is being mulled (Nadeau, Nadeau, Franklin, & Dunkel, 2015; Arnold van Huis et al., 82 2015). Some arthropods members, especially the crustaceans, are not only food, but are expensive delicacies. Crabs, 83 lobsters, prawns, and shrimps are farmed and exported for their overwhelming demands (Hadley, 2006). The marine 84 crustacean krill (Euphausia superba ) oil is emerging as a pharmaceutical agent and a substitute of fish oil, owing to 85 its high omega-3 fatty acids, choline and antioxidant astaxanthin contents (Barros, Poppe, & Bondan, 2014; Maki et 86 al., 2009). Bee ( Apis sp.)-regurgitated honey, pollen and propolis are expensive dietary supplements (Al-Hariri, 87 2011; Patel, 2016a; Rossano et al., 2012; Silva-Carvalho et al., 2014). Fried honey bees are deemed a delicacy in 88 parts of China. Fig. 1A shows a beehive on a tree. Apiculture is a popular livelihood practice. The scaly cochineal 89 insects ( Dactylopius coccus ) growing on prickly pear cacti are the source of red dye carmine, used in wide array of 90 food products including yoghurts, candies, cupcakes, coffees (Voltolini, Pellegrini, Contatore, Bignardi, & Minale, 91 2014). The pigment carminic acid is the source of the red dye.MANUSCRIPT In countries like Mexico, these insects are farmed (De 92 León-Rodríguez, González-Hernández, Barba de la Rosa, Escalante-Minakata, & López, 2006; Ramos-Elorduy et 93 al., 2011). 94 Other arthropods are not as mainstream food items, though they have been significant part of diet across 95 different cultures. Entomophagy is practiced in countries spanning almost all continents (Raubenheimer & Rothman, 96 2013). The eggs, larvae, pupae, and adults of several arthropods, especially edible insects, are consumed in different 97 forms. Ethnic groups have been consuming them since ages. 98 Apart from the nutritional benefits of edible arthropods, especially edible insects, consumption, they have 99 suddenly caught the attention of food development and regulation bodies for other potent reasons. It is unanimously 100 agreed that edible insects can provide ecological and economic advantages as well. These edible insects can be a 101 cheaper substitute ofACCEPTED the expensive animal proteins. It can bolster the fragile food supply. Edible insects farming can 102 reduce the pressure from agriculture, aquaculture and animal husbandry, by requiring less turnover time, land, water 103 or feed (Premalatha, Abbasi, Abbasi, & Abbasi, 2011). Also, consumption the arthropod/edible insects, which are 104 the major agricultural pests, can lead to low usage of pesticides. These chemicals are polluting the environment, 3 ACCEPTED MANUSCRIPT 105 triggering a wide array of human illnesses. So, eradicating the pests by ingesting them, appears to be a very 106 promising solution. This new energy-efficient, sustainable way of growing food is exciting but beset with pragmatic 107 issues such as pathogenic microorganisms, anti-nutritional factors, allergenicity, and most importantly consumer 108 distaste. Hence, this review discusses the possibilities and pitfalls of 'edible insect as future human food'. 109 Arthropods/edible insects as dietary component across the globe 110 Literature search reveals that consuming arthropods/edible insects is not unique to a geographical region 111 but is a pervasive practice. Almost all Native American and Latin American tribes subsisted on insects (Navarro, 112 Prado, Cárdenas, Santos, & Caramelli, 2010). Kutzadika people inhabiting the Mono Lake region of California ate 113 kutzavi, the alkali fly (Ephydra hians ) pupae (Fig 1D). One variation of the preparation was named ‘cuchaba’. The 114 Maidu people (Digger Indians) of Northern California consumed jet-black carpenter ants ( Camponotus spp.). Paiute 115 Indians inhabiting California's Owens Valley consumed Pandora moth ( Coloradia pandora ) larvae. Mealy plum 116 aphid ( Hyalopterus pruni )-exuded honeydew was harvested by some Native Indian tribes for usage as sugar. 117 Mormon cricket ( Anabrus simplex ), a crop-destroying katydid swarm was another food item for people in Midwest 118 of the USA. In countries like Thailand, and Cambodia, they relish arthropods like grasshoppers, crickets, ants, 119 bamboo borers (Omphisa fuscidentalis ), palm weevil larvae,MANUSCRIPT and scorpions (Hanboonsong, Jamjanya, & Durst, 120 2013). Fig. 1E and 1F shows crickets and grasshoppers on garden plants. In Bangkok, these insects are sold in 121 markets which travelers try as exotic foods. Spiders are relished by some in Vietnam. In Laos, several ethnic groups 122 consume weaver ant eggs, bamboo worms, crickets, and wasps (Barennes, Phimmasane, & Rajaonarivo, 2015). In 123 India, red ants, hornets, and termites are consumed by some tribes. Red weaver ant ( Oecophylla smaragdina ) 124 chutney (a condiment), known as ‘chapura’ is a delicacy among tribal in Central India. Fig. 1B shows the ants on a 125 tree. In North East India hornet (Vespa sp.) grubs are consumed. In Arunachal Pradesh, tribal like Nyishi, Galo, 126 Nocte, Shingpo, Tangsa, Deori and Chakma of Arunachal Pradesh consume many insects from Coleoptera, 127 Orthoptera, Hemiptera, Hymenoptera, Lepidoptera, Isoptera, Ephemeroptera, Odonata and Mantodea orders 128 (Chakravorty, Ghosh, & Meyer-Rochow, 2011, 2013). Common red tree dwelling weaver ant (Oecophylla 129 smaragdina ) and termitesACCEPTED (Odontotermes sp.) consumed by the tribals were found to be nutrient-dense (Chakravorty, 130 Ghosh,